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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta.

 

"When you come to the fork in the road, take it." -Yogi Berra, Baseball Player

The refrigerator light goes on...

Primavera can mean pretty much what you want it to. The translation from Italian for primavera is the season Spring. There are hundreds and thousands of recipes out there calling themselves "primavera," but I have always thought of this as recipes made with the first vegetables planted in the spring (usually the first to come up). You don't have to be literal minded (no one else is) and can use pretty much any veggie you like for this recipe.


 

Shrimp Primavera with Angel Hair Pasta

Servings: 2 | Serving size: 4 ounces pasta with 4 ounces shrimp

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes very good leftovers. Reheat gently.

3 quarts water
1 Tbsp extra virgin olive oil
2 cloves garlic (peeled and sliced thinly)
2 large shallots (sliced thinly)
4 ounces grape tomatoes
1 medium yellow squash (large 1/2 inch dice)
1 medium zucchini (large 1/2 inch dice)
1/4 tsp salt
to taste fresh ground black pepper
2 tsp unsalted butter
8 ounces large shrimp (peeled and deveined)
1 1/2 ounces Parmigiano-Reggiano (grated)
4 ounces whole wheat angel hair pasta or gluten-free pasta
3 Tbsp. fresh dill leaves (chopped)

White asparagus
Place the water in a large stock pot over high heat. While the vegetables are cooking bring the water to a boil and then reduce to a simmer.

While the water is heating add the olive oil to a large skillet over medium high heat. Add the garlic and shallots and cook for about 1 minute. Add the tomatoes and cook for another 2 - 3 minutes tossing frequently.

Add the diced yellow squash and zucchini and reduce the heat to medium. Cook, tossing frequently, for about 8 - 10 minutes until the vegetables begin to brown.

Add the salt, pepper, butter, shrimp and parmesan cheese. Reduce the heat to medium. Cook, tossing frequently so that the shrimp cooks evenly and the cheese melts slowly.

Bring the pasta water to a boil and add the angel hair pasta. Stir so that the pasta doesn't stick together.

When the shrimp are almost done, the angel hair should be just cooked through.

Using tongs, grab the angel hair and transfer to the sauté pan. Some of the pasta liquid will transfer but that's OK.

Cook for about 2 minutes and add the dill. Toss for 30 seconds and serve.

Nutrition Facts

Serving size: 4 ounces pasta with 4 ounces shrimp

Servings: 2

Amount Per Serving

Calories 580 Calories from Fat 162
% Daily Value
Total Fat 18g 23%
    Saturated Fat 7g 36%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 205mg 69%
Sodium 750mg 32%
Total Carbohydrates 67g 24%
    Dietary Fiber 10g 37%
    Sugars 13g
Protein 44g
Vitamin A 14% Vitamin C 55%
Calcium 32% Iron 27%
Vitamin K 20mcg Potassium 1400mg